Weekly Recipes

Butternut Chile Soup

Butternut Squash and Chile Soup

I’ve got a bumper crop of squash this year from a friend’s garden, lots of butternut, zucchini, acorn, and a giant blueish-green bumpy thing that is supposed to be really good, but I haven’t tried it yet. Butternut is one of my favorites, and this is an easy, basic, healthy recipe.  I’ll be making this again and again.

It’s good with or without chiles – the chiles change the taste and add a bit of heat. I use just mild chiles. This has a delicate flavor and I think hot chiles would be too overpowering. This makes a good side dish in a cup, or sometimes I have it for a light meal.

Hope you enjoy it!

Butternut Chile Soup
Prep time
Cook time
Total time
Serves: 6 cups
  • 2 lbs butternut squash (1 small-medium)
  • 1 tbsp olive oil
  • ¼ cup chopped onion
  • 3 garlic cloves
  • 1 14.5 oz can vegetable broth
  • 1 tbsp maple syrup
  • ¼ tsp nutmeg
  • ¼ cup mild green chiles
  • ½ tsp salt or to taste
  • ¼ tsp pepper or to taste
  • garnish: sliced jalapenos or chopped cilantro
  1. Preheat oven to 400 degrees.
  2. Cut the butternut squash in half and scoop out the seeds. Brush the cut surface with olive oil and place face down in a baking dish.
  3. Bake for about 45 minutes or until soft. Let cool.
  4. While the squash is cooling, sautee onion over medium heat in a small skillet with about 2 tsp olive oil for about 2-3 minutes.
  5. Crush the garlic cloves and add to the onions and sautee another 1-2 minutes.
  6. Scoop the butternut meat out of the shells and dump into a blender or food processor. (It should be about 4 cups of squash.)
  7. Add the onion-garlic mixture and vegetable broth. Blend until smooth.
  8. Add remaining ingredients and blend until smooth.
  9. This is a fairly thick soup, and you can add more vegetable broth to make it thinner.
  10. Adjust seasonings and chile to taste and blend in.
  11. Serve hot or cold & enjoy!


Leave a Reply